Yep at the lower temps you'll get rubber skin every time. I've found that brined and injected also contributes to a rubbery skin. The bird that I did last night I injected one side for flavor. I smoked high temp like I always do but the skin didn't crisp up. Even when I put it direct on the coals. No biggie just didn't eat the skin. Typically get a nice crispy skin.
Yeah, I could do without the skin really. The only time I find I really care for chicken skin is when it's fried. Fried Chicken baby. Chicken overall seems like so much more of a pain in the rear compared to pork or beef. LOL